Thawing Food Safely: Four Approved Methods and What the Food Code Prohibits Thawing food safely is essential for preventing foodborne illness and staying in compliance with the FDA Model Food Code, which focuses on keeping food out of the temperature danger zone between 41°F and 135°F. The Food Code identifies four approved methods for thawing […]
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Food Allergen Awareness Certification Food Allergen Awareness Certification is a short, online training that helps foodservice workers protect guests with food allergies and prevent life‑threatening reactions, while earning an ANAB‑accredited certificate valid for three years. This blog post explores why allergen awareness matters, what the course covers, and who should make it part of their
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Food Safety, Food Security, and Food Defense: How They Work Together Understanding food safety, food security, and food defense is essential for anyone working in the food industry or supporting community health. These three concepts answer different questions: Is the food safe to eat, is there enough food for everyone, and is the food system
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The “Danger Zone”: Why 41°F–135°F Matters for Foodborne Illness The danger zone from 41°F to 135°F is the temperature range where harmful bacteria can grow quickly on many foods, which is why the FDA Model Food Code sets strict limits around it. Keeping food out of this range as much as possible is one of
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What is a TCS Food? Explaining Time/Temperature Control for Safety If you work in food service or food safety, you’ve probably heard the term TCS food. TCS stands for Time/Temperature Control for Safety — a classification defined by the FDA Model Food Code. These are foods that require strict time and temperature monitoring to prevent
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The 9 Major Food Allergens Every Food Worker Must Know Food allergies are a serious, daily reality in foodservice, and even tiny amounts of an allergen can trigger a life‑threatening reaction. The FDA recognizes nine major food allergens that account for most severe reactions in the United States, and every food worker should know them
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